Steakhouse Shrimp Cocktail

Name: Steakhouse Shrimp Cocktail
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tablespoon crab boil seasoning, such as Zatarain’s; 1 lemon, halved; 2 pounds peeled, deveined jumbo shrimp, tails on; Prepared white horseradish, for serving; Crushed ice, for the platter; 1 cup ketchup; 2 to 3 tablespoons prepared white horseradish (use more for more spice); 1 teaspoon lemon juice; 1 teaspoon Worcestershire sauce; ¼ teaspoon garlic powder; Freshly ground black pepper, to taste; ½ cup mayonnaise; 2 tablespoons buttermilk (or plain yogurt); 2 tablespoons Dijon mustard; ⅛ teaspoon (or a large pinch) garlic powder; Salt and freshly ground black pepper, to taste

Recipe from Raul A. Del Pozo

Adapted by Brian Gallagher

Updated September 14, 2026

Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.

Media 1 of 1

Ready In: 35 min, plus chilling
Rating: (0)
Comments: Read comments

All great steakhouses are improvisations on a beloved playlist. Each may have their distinctive flourishes, but they must play the hits, and play them well. Shrimp cocktail is one of those hits, and Durant’s in Phoenix is one of those steakhouses. Their recipe — in which the shrimp are boiled to a perfect tenderness not in a court-bouillon, but a zesty crab boil mix — is easy and so right. The cocktail sauce has a classic flavor profile punched up with just a bit more horseradish. A creamy, punchy Dijon dip is another flourish, and very welcome. —Brian Gallagher

Featured in: The Restaurant List 2026

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Ingredients

Yield:8 servings

For the Shrimp

1 tablespoon crab boil seasoning, such as Zatarain’s
1 lemon, halved
2 pounds peeled, deveined jumbo shrimp, tails on
Prepared white horseradish, for serving
Crushed ice, for the platter

For the Cocktail Sauce

1 cup ketchup
2 to 3 tablespoons prepared white horseradish (use more for more spice)
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
Freshly ground black pepper, to taste

For the Creamy Mustard Sauce

½ cup mayonnaise
2 tablespoons buttermilk (or plain yogurt)
2 tablespoons Dijon mustard
⅛ teaspoon (or a large pinch) garlic powder
Salt and freshly ground black pepper, to taste

Ingredient Substitution Guide

Preparation

Step 1
Make the shrimp: Fill a large pot three-quarters full with water. Add the crab boil and one lemon half and bring to a boil over high heat. Prepare an ice bath in a large bowl and place it near the shrimp pot.
Step 2
Once the water boils, add the shrimp. Bring the water back to a simmer (this will take about 3 minutes), then adjust the heat to maintain a simmer and cook until the shrimp turns pink and is cooked through, about 2 minutes more.
Step 3
Using a spider or a slotted spoon, transfer the shrimp directly to the ice bath and discard the cooking liquid and lemon. Allow the shrimp to cool completely, about 5 minutes, then drain and refrigerate until you are ready to serve.
Step 4
Meanwhile, make the cocktail sauce: In a medium bowl, combine the ketchup, horseradish, lemon juice, Worcestershire and garlic powder and whisk until blended. Taste and adjust with black pepper and, if desired, more horseradish to taste. Refrigerate until ready to serve.
Step 5
Make the mustard sauce: In a small bowl, combine the mayonnaise, buttermilk, mustard and garlic powder. Season with salt and pepper to taste.
Step 6
Serve the chilled shrimp over ice on a rimmed platter, with bowls of cocktail sauce, mustard sauce and horseradish on the side, along with the remaining lemon half for squeezing.